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Lamb with wild fennel is a delicious traditional Italian dish, typical of the Puglia region. The tender lamb is slowly cooked with wild fennel, which gives the dish a unique flavor. It is a rich and tasty main course, perfect for special occasions or a Sunday lunch.
Recipe by Emporion
Step 1 of 5: Brown the lamb cut into pieces, salted and floured, in a little oil.
Step 2 of 5: In a large pot prepare a mixture of onion, chili pepper and chopped wild fennel. Brown in EVO oil and then add the lamb. Continue cooking for a few minutes.
Step 3 of 5: Add the wine and when it has evaporated, sprinkle with parsley and thyme.
Step 4 of 5: Cover everything with hot water and continue cooking for 20/25 minutes.
Step 5 of 5: Serve hot, accompanying it with the side dish you prefer.
| Average values | Per serving446 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 4,233 kJ1,012 kcal | 949 kJ227 kcal |
| Fat | 82.69 g | 18.54 g |
| of which saturated fatty acids | 31.62 g | 7.09 g |
| Carbohydrates | 11.77 g | 2.64 g |
| of which sugars | 3.21 g | 0.72 g |
| Fibre | 2.68 g | 0.6 g |
| Protein | 46.96 g | 10.53 g |
| Salt | 0.27 g | 0.06 g |
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Gluten
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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